Market Grill Fish Sandwiches
Iain Bagwell
Watching the fish-tossing action at Seattle’s iconic Pike Place Market can work up an appetite. Market Grill comes to the rescue with a juicy and napkin-worthy combo of wild-caught Alaskan fish, caramelized onions, and rosemary-lemon mayo tucked into a toasted baguette.
How to Make It
1
Heat a grill to high (450° to 550°). Meanwhile, combine mayonnaise, rosemary, and lemon juice; chill until using. Season salmon all over with salt and redfish rub.
2
Put onions and olive oil in a 10-in. cast-iron or other ovenproof skillet. Grill, covered, stirring often, until onions are caramelized, about 20 minutes. Remove skillet from grill and set aside.
3
Grill bread cut side down until toasted, about 45 seconds; transfer to a cutting board. Oil grill with tongs and paper towels. Set fish skinned side up on cooking grate and grill, covered, until grill marks appear and fish firms up enough to release easily from grate, about 3 minutes. Using 2 wide spatulas, turn fish over and grill until barely cooked through, 1 to 2 minutes more. Transfer fish to board.
4
Spread cut sides of bread with seasoned mayo. Stack lettuce, then tomato slices, fish, and onions inside sandwiches. Use long toothpicks to skewer each sandwich closed if you like and cut them in half.
* Buy Market Grill’s rub, called Blackened Redfish Seasoning, at marketspice.com. Or try our Test Kitchen hack: In a spice grinder, whirl 2 tbsp. paprika; 2 tsp. dried marjoram; 1/2 tsp. each onion powder, garlic powder, and freshly ground pepper; and 1/4 tsp. each cayenne and celery seed.
Ingredients
¾ cup mayonnaise
2 tsp each very finely chopped fresh rosemary leaves and lemon juice
4 skinned coho salmon or halibut fillets, each about 5 oz. and 1 in. thick, with pin bones removed
About 1 tsp. kosher salt
2 tbsp blackened redfish rub*
2 large sweet onions, such as Walla Walla, cut into thick rings
2 tbsp extra-virgin olive oil
4 pieces soft baguette, each about 7 in. long, split
Romaine lettuce leaves
2 Roma tomatoes, sliced
Directions
1
Heat a grill to high (450° to 550°). Meanwhile, combine mayonnaise, rosemary, and lemon juice; chill until using. Season salmon all over with salt and redfish rub.
2
Put onions and olive oil in a 10-in. cast-iron or other ovenproof skillet. Grill, covered, stirring often, until onions are caramelized, about 20 minutes. Remove skillet from grill and set aside.
3
Grill bread cut side down until toasted, about 45 seconds; transfer to a cutting board. Oil grill with tongs and paper towels. Set fish skinned side up on cooking grate and grill, covered, until grill marks appear and fish firms up enough to release easily from grate, about 3 minutes. Using 2 wide spatulas, turn fish over and grill until barely cooked through, 1 to 2 minutes more. Transfer fish to board.
4
Spread cut sides of bread with seasoned mayo. Stack lettuce, then tomato slices, fish, and onions inside sandwiches. Use long toothpicks to skewer each sandwich closed if you like and cut them in half.
* Buy Market Grill’s rub, called Blackened Redfish Seasoning, at marketspice.com. Or try our Test Kitchen hack: In a spice grinder, whirl 2 tbsp. paprika; 2 tsp. dried marjoram; 1/2 tsp. each onion powder, garlic powder, and freshly ground pepper; and 1/4 tsp. each cayenne and celery seed.
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